Confectioner jobs in Finland
Confectioners make a varied range of cakes, candies and other confectionery items for industrial purposes or for direct selling.
Confectioner – how much is the pay in Finland?
What the trade paid in 2024
| Median | 16.54 €/h |
|---|---|
| Bottom tenth | 12.86 €/h |
| Top tenth | 23.44 €/h |
| Employees | 2,657 |
Pay by sex, 2024
| Sex | Median | Employees |
|---|---|---|
| Women | 16.08 €/h | 1,875 |
| Men | 18.04 €/h | 782 |
Confectioner - Which skills are essential?
Convey presentation and aesthetic elements into the production of food. Cut products properly, manage right quantities into the product, care for the attractiveness of the product.
Respect optimal food safety and hygiene during preparation, manufacturing, processing, storage, distribution and delivery of food products.
Heat and cool chocolate using marble slabs or machines in order to obtain the desired characteristics for different applications like shininess of the chocolate or the way it breaks.
Apply heat treatment aimed at preparing and preserving half-finished or finished food products.
Chemical constitution of chocolate to alter recipes and provide customers with experiences of pleasure.
The raw materials and other ingredients used in baked goods.
Manage the development and production of bakers' confectionery, also called flour confections, including pastries, cakes, and similar baked goods.
Make bakery products such as bread and pasta by preparing dough, using proper techniques, recipes and equipment to achieve ready bakery items, combining with other products if necessary.
Perform all tasks for baking such as oven preparation and product loading, until the baked goods are discharged from it.
Bake cakes, tarts and confectioneries using ingredients such as flour, sugar, eggs, and butter or oil, with some varieties also requiring liquid such as milk or water and leavening agents such as yeast or baking powder. Add flavourful ingredients like fruit purées, nuts or extracts and numerous substitutions for the primary ingredients.
Produce different kinds of confectionery from chocolate mass.
Apply regulations regarding manufacture of food and food safety compliance. Employ food safety procedures based on Hazard Analysis Critical Control Points (HACCP).
Monitoring that specifications such as colour, shape, glaze, texture, weight, depth of coating are met.
Preserve, review, and evaluate existing food specifications such as recipes.
Perform tasks in food preparation according to recipe or specification in order to preserve the quality of ingredients and to ensure replication accuracy of the recipe. Select the appropriate materials to follow the recipe, taking into account the current situation.
Ensure a clean working space according to hygienic standards in the food processing industry.
Operate confectionery manufacturing and processing machinery such as boilers, baling presses, compressors, conveyor driven machinery, and storage silos, tanks and bins. They may also operate jar filling systems or wrapping machines.
Select adequate ingredients based in their technological function to execute ideas. Strive for consistent good quality of the ingredients and use them adequately to obtain a satisfactory final product.
Mould chocolate to make chocolate pieces that are of a certain shape. Pour liquid chocolate into a mould and let it harden.
Apply and follow national, international, and internal requirements quoted in standards, regulations and other specifications related with manufacturing of food and beverages.
Apply regulations regarding manufacture of food and food safety compliance. Employ food safety procedures based on Good Manufacturing Practices (GMP).
Chemical aspects and constitution of sugar to alter recipes and provide customers with experiences of pleasure.
Combine innovative and creative ideas to come up with new recipes and preparations to extend the product of range of a company. Make modifications to recipes in order to enhance taste, reach productivity goals, develop and improve products.
Cover the surface of the food product with a coating: a preparation based on sugar, chocolate, or any other product.
Monitor and control the temperature in the different phases of farinaceous processes such as fermentation, proofing, and baking. Adhere to specifications or recipes.
Use the utensils, machinery and equipment for the production of bakery and farinaceous products such as kneading machines, proofing equipment, vessels, knives, baking ovens, slicers, wrappers, mixers, and glazers. Keep all tools in good condition.
Monitor and control required temperatures in the different phases of production until the product reaches suitable properties according to specifications.
Components and nutrients of confectionery products required to identify possible allergens.
Perform all kinds of kneading operations of raw materials, half-finished products and foodstuffs.
The bakery production methods used to make baked products such as leaven, unleaven, sour dough, and predough.
Perform all kinds of mixing operations of raw materials, half-finished products and foodstuffs.
Ensure the quality of all factors involved in a food production process.
Monitor activities to ensure bread products are handled in accordance with safety and hygiene standards.
Confectioner - Which skills are useful but not essential?
Operate process control or automation system (PAS) used to control a production process automatically.
Ensure effective working relationships with colleagues and others. Maintain them over long periods of time.
Proceed in a way that one can be relied on or depended on.
Embellish pastry for special occasions such as weddings and birthdays.
Work individually as an important element in service of a food production process. This function is executed individually with little or no supervision or collaboration with colleagues.
Apply specific techniques for extrusion process in the food industry.
Apply laws and organisation rules for the safe storage and use of flammables.
Perform chemical experiments with the aim of testing various products and substances in order to draw conclusions in terms of product viability and replicability.
Identify and work with suppliers to ensure quality of supply and best price has been negotiated.
Investigate trends in foodstuffs related to consumers preferences. Examine key markets based on both product type and geography as well as technological improvements in the industry.
ngredients to be added and the required amounts according to the recipe and the way those ingredients are to be administered.
The specialty of sweets produced in different regions and follow recipes for manufacturing sweets according to specifications.
Operate ovens using the right thermal regime to bake different types of dough and maintain equipment in order to ensure effective and correct operation.
Use ingredients, mixes and instruments to create artistic food preparations e.g. cakes. Be imaginative and resourceful, and combine colours and shapes to have a good effect. Turn designs into reality, caring for aesthetic and presentation.
Examining the type ofcocoa bean delivered by suppliers and matching it to the desired product.
Adapt a flexible approach to occuring problems in the process of creating food and beverages.
Build a good relation with suppliers in order to improve knowledge and quality of supply.
Liaise with fellow colleagues to ensure common understanding on work related affairs and agree on the necessary compromises the parties might need to face. Negotiate compromises between parties as to ensure that work in general run efficiently towards the achievement of the objectives.
Analyse the composition of the markets, segment these into groups, and highlight the opportunities that each one of these niches represent in terms of new products.
Prepare pastry for special occasions such as weddings and birthdays.
Dispose or collect food waste with the purpose of recycling or throwing away from the production process. Follow established procedures for their disposal taking care of the environment and the safety matters according to legislations.
Monitoring and maintaining effective cost controls, in regards to efficiencies, waste, overtime and staffing. Assessing excesses and strives for efficiency and productivity.
Adapt service approach when circumstances change.
Liaise with managers of other departments ensuring effective service and communication, i.e. sales, planning, purchasing, trading, distribution and technical.
Examine production samples visually or manually to verify properties such as clarity, cleanliness, consistency, humidity and texture.
Label raw material/ product samples for laboratory checks, according to implemented quality system.